Spread mascarpone cheese on 4 slices of French toast and top mascarpone with remaining 4 slices of French toast.

Top with ½ cup prepared Banana Pecan Butter Sauce.

Banana Pecan Butter Sauce: Melt the Plugrá Butter in a large skillet over medium to medium-high heat.Stir in orange juice, brown sugar, vanilla and salt.Cook and stir for 1-1/2 minutes. Add bananas and pecans and cook for 1 to 2 minutes, stirring occasionally, until sauce is smooth and slightly reduced. Keep warm.